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This recipe is what seasonal eating is all about. With fresh ingredients, simple cooking techniques, and not a lot of fuss the flavors shine. The turnips at the farm are cranking right now and I absolutely love using the whole plant–root to leaf–you get more bang for your buck when you use every part of the vegetable! We tell our CSA members and farmers market customers who haven’t tried salad turnips yet to eat them raw before cooking them. They are so darn good raw that sometimes I think cooking them can take away their natural sweetness. So if you’re in the camp of folks who haven’t tried the little Japanese salad turnips yet, please give them a whirl the next time you cruise around the farmers market. They’re a true seasonal gem!

And speaking of a seasonal gem, the turnip greens pesto was divine. Especially when tossed with grilled chicken, crumbled feta and turnip noodles. This meal was a simple, yet creative way to enjoy the spring bounty. We served our noodle bowls with some big chunks of sourdough bread and a drizzle of olive oil from Oregon Olive Mill from Red Ridge Farm. The olive oil is delightful and I’m so happy to discover a local source for oil. This meal tastes best when enjoyed with a glass of crisp summer wine and a good dinner date.

Cheers to the spring harvest!